Ridge Gourd Stew

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Ingredients: Ridge Gourd 1 small Toor Dal 1/2 – 3/4 Cup Tamarind 1 1/2 inch sized ball Green Chiles 2 Turmeric Powder a pinch Salt to taste For Seasoning : Fenugreek Seeds a pinch Urad Dal 1/2 tsp Cumin Seeds 1/2 tsp Mustard Seeds 1/2 tsp Whole Red Chiles 2 Curry Leaves 6 Oil / Ghee 1 tsp.

Method:
Remove ends, peel, wash and chop ridge gourd into small pieces. Remove stems, wash and slice green chiles. Soak tamarind in half a cup of warm water for sometime and extract all the juice. Wash thoroughly and cook toor dal in 1 – 2 cups of water for 2 whistles. Alternatively, cook toor dal in enough water till its almost done. Heat oil in a sauce pot, add all talimpu ingredients in order. When urad dal changes color, add green chiles, chopped ridge gourd and salt. Then stir in toor dal, tamarind juice and turmeric powder. Cook on medium flame till toor dal is just cooked and ridge gourd pieces turn soft. Adjust the seasonings and make sure there is not much water left in the pot.
Serve ridge gourd stew with steamed rice and papad.

Serve : Serves 3-6.
Ready in 30 minutes.
Note : Make sure toor dal is not over cooked.
Suggestions : Ridge Gourd Stew is too runny – Evaporate the excess water if possible.
Variations : Jaggery can be added to make this stew sweet along with some chopped onions. It can be made spicy with few spices like coriander powder and red chile powder. Ridge gourd can be replaced with bottle gourd, snake gourd, etc…
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